Ingredients:
Southern Comfort Pepper Jelly Sauce:
1 (10 oz.) jar red pepper jelly
2 tablespoons hoisin sauce
1 teaspoon Sriracha hot chili sauce
¼ cup Southern Comfort
1 ½ tablespoons cornstarch
¼ cup apple juice

Quesadillas:
1 tablespoon butter
1 tablespoon oil
1 large sweet onion, julienne
4 cups shredded leftover grilled or rotisserie chicken
4 slices cooked bacon, crumbled
¼ cup minced cilantro
1 cup shredded Monterey Jack cheese
1 cup feta cheese, crumbled
8 (7-inch) flour tortillas


How to make:

For the Southern Comfort Pepper Jelly Sauce: Heat red pepper jelly, hoisin sauce, Sriracha and Southern Comfort in a small saucepan, stirring occasionally until smooth and bubbly. In a small cup, whisk together the cornstarch and apple juice to make a binder. Whisk the cornstarch mixture into the sauce and blend well. Cook until thickened. Cool to room temperature and set aside.

For the quesadillas: Heat butter and oil in large sauté pan over medium-high heat, then add onions and cook, stirring often until they begin to brown. Reduce the heat and cook until onions have caramelized to a golden brown. Remove from heat and stir in shredded chicken, bacon and cilantro. Mix well.

Lay out one tortilla and spread ¾ cup chicken mixture over bottom half, top with 2 tablespoons of each cheese, then fold top half down to form a half moon. Repeat with remaining ingredients to form 8 quesadillas.

Grill quesadillas in a lightly oiled sauté pan over medium heat until golden brown and cheese has melted, about 2 minutes per side. Cut in fourths and serve with Southern Comfort Pepper Jelly Sauce.

Recipe reprinted with the permission of Lynn's Paradise Cafe, Chef Sara Gibbs.